Spinach & Herb Meatloaf

May 4th, 2011 § 0 comments § permalink

Serves 6-8


2 pounds extra lean ground turkey
2 cups fresh spinach, chopped fine
2 sprigs onions, chopped (including green parts)
1 cup fresh parsley leaves
2 tablespoons lemon thyme or regular thyme
1 tablespoon lemon zest
2 teaspoons salt
2 teaspoons black pepper
¼ – ½ cup bread crumbs
2 eggs
1 tablespoon tabasco or hot sauce (Ger-Nis tabasco)

Ger-Nis Tabasco


2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt


In a medium sauce pan, combine red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water. Bring to a boil, and let simmer for about 5-7 minutes. Allow to cool. Place in a bottle for dispensing.

Turkey Meatloaf and Whipped Celery Root “Potatoes”

March 31st, 2011 § 0 comments § permalink

6 servings


3 eggs
1 ½ lb ground lean turkey
¼ cup whole wheat bread crumbs
½ yellow onion, chopped
2 ribs of celery, chopped
2 cloves garlic, chopped fine
1 teaspoon celery salt
2 tablespoons fresh thyme, leaves chopped
¼ cup fresh parsley, chopped
3 tablespoons ketchup
1 celery root, peeled and chopped
4 cups of chicken or vegetable stock
¼ cup milk
1 teaspoon butter
Salt & pepper


Preheat oven at 375˚F. In a large mixing bowl beat the eggs and add ground turkey, breadcrumbs, onion, celery, garlic, celery salt, thyme and ½ of the fresh parsley. Mix with hands. Spray a muffin tin with cooking spray. Spoon in turkey mixture, slightly overfilling hole. Brush meatloaf’s with ketchup and bake for 25 minutes.

Bring stock to a boil and add diced celery root. Once fork tender, drain celery root and return to pot, add milk and butter, and then whip till creamy. Add in the rest of the chopped parsley and fold together with a spoon.

Serve ½ cup of celery root with 1 turkey meatloaf muffin.

Recipe courtesy of Robin Simpson

Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs


½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below


Preheat oven to 450ËšFand line two baking sheets with parchment paper. In a large bowl, combine all ingredients and form into small meatballs. Place meatballs on baking sheets and bake for 8 minutes or until meat is fully cooked. Serve immediately with pomegranate sauce.

Pomegranate Sauce


¾ cups pomegranate molasses
1 teaspoon salt
1 cup honey
½ teaspoon black pepper
1 cup Pinot Noir wine
½ teaspoon crushed red pepper flakes


In a small saucepot over medium heat, combine all ingredients and reduce by half. Sauce should be thick, but still pourable.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

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